Spicy cheese and pickle wraps with crunchy pickle dip

Melt the butter in a small non-stick frying pan over a medium-high heat. Once hot, fry the breadcrumbs for 2-3 mins or until golden brown. Transfer to a plate to cool.

Remove the seeds from three of the dill pickle spears, dice and put in a bowl with the brine, yogurt, soft cheese, most of the dill, the garlic and lemon juice. Stir to combine, season to taste and then transfer to the fridge to chill.

Use some kitchen paper to blot any excess moisture from the remaining dill pickle spears. Put the frying pan over a medium-high heat and, once hot, add a cheese slice. You should instantly hear a sizzle – if not, turn up the heat slightly but not to full temperature. It should take about a minute for the slice to start bubbling and small holes to appear across the surface. Once the holes are mostly uniform, move the pan from the heat and wait about 10-15 seconds for the cheese to start firming up. Immediately add a pickle to the centre with each end meeting a corner, then gently fold over one corner of the cheese and repeat with the other corner. The pickle should be enveloped in the cheese, at which point transfer to a plate lined with kitchen paper. Wipe the frying pan clean and repeat with the remaining cheese slices and pickle spears.

Stir most of the cooled panko into the dip, spoon into a small serving bowl, and sprinkle over the remaining panko and dill. Serve with the cheese-wrapped pickles.